Wednesday, October 19, 2005
Cheddar and Black Bean Bolos
Served October 2005, Recipe from Julie
Rated 4 stars by Supper Club Members (taken from average of 7 votes)
1 cup flour
1/4 cup cornmeal
6 tablespoons butter
16 oz canned black beans, drained and rinsed
4 cups lowfat cheddar cheese, shredded
2 eggs, beaten
1 tablespoon milk
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon black pepper
hot mustard for dipping
Heat oven to 400. Mix flour and cornmeal. Cut in butter. Spread beans on paper towels to dry. Add with cheese-pepper to flour. Mix and form into 1" balls. Place on sprayed sheet, bake 20 minutes. Serve with mustard.
Rated 4 stars by Supper Club Members (taken from average of 7 votes)
1 cup flour
1/4 cup cornmeal
6 tablespoons butter
16 oz canned black beans, drained and rinsed
4 cups lowfat cheddar cheese, shredded
2 eggs, beaten
1 tablespoon milk
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon black pepper
hot mustard for dipping
Heat oven to 400. Mix flour and cornmeal. Cut in butter. Spread beans on paper towels to dry. Add with cheese-pepper to flour. Mix and form into 1" balls. Place on sprayed sheet, bake 20 minutes. Serve with mustard.
# posted by Cate @ 7:06 AM 
